Cinnamon apple pecan pudding

30-60 minutes 400 kcal or less 6 servings apple pudding recipe bakesandcakes baking with xylitol indulgent low-sugar pudding sugar-free sugar-free baking winter xylitol

N/A

Source

Ingredients

85g softened butter

85g xylitol (we used Total Sweet)

125g self-raising flour

25g oats

1 tsp ground cinnamon

1 heaped tsp baking powder

2 large eggs

3 tbsp milk

1 Bramley apple (about 280g), peeled, cored, a quarter grated, the rest diced

25g pecans , roughly chopped or broken

Greek yogurt or cream, to serve

Method

Heat oven to 180C/160C fan/gas 4 and lightly grease a 1-litre (20 x 16cm) pie or oven dish. Tip the butter and xylitol into a bowl with the flour, oats, cinnamon and baking powder. Break in the eggs, add the milk, then beat with an electric hand whisk until evenly mixed and smooth. Stir in all the apple, then scrape into the dish, level the top and scatter with the pecans.

Bake for 35-45 mins until risen and golden and a skewer inserted into the centre comes out clean. Serve with Greek yogurt or cream.